Comments on: Southern Skillet Cornbread

By: Donna Lane

Donna Lane — Wed, 25 Oct 2023 23:21:43 +0000

Hi there,
I’m a true Southern born Texan the one thing that I have noticed about your cornbread recipe is critical for it not to stick. As well as oil the bottom of the pan but also dust the bottom of the pan with cornmeal as you would oil and flour a pan for cake. Also use a cast iron skillet for the southern cornbread recipe.
Sincerely
Donna Lane
Kingman Arizona

By: Jaclyn

Jaclyn — Wed, 25 Oct 2023 14:41:35 +0000

In reply to Debra Kawaller. Hi Debra - Next time you can try adding 2 to 4 tbsp sugar to this recipe for a sweeter cornbread if you’d like. Thanks for your feedback!

By: Debra Kawaller

Debra Kawaller — Wed, 25 Oct 2023 13:55:54 +0000

Loved cooking this in cast iron skillet. Made the edges crispy and very easy to remove from pan. I prefer my cornbread to be a bit sweeter so the southern style isn’t for me. Still liked the cooking method.

By: Jaclyn

Jaclyn — Tue, 24 Oct 2023 15:29:39 +0000

In reply to Roger. If you were to use 3 1/2 tbsp lemon or white vinegar then enough milk to equal to the 1 3/4 cups, mix and rest 5 minutes.

By: Roger

Roger — Tue, 24 Oct 2023 14:56:03 +0000

Can you use 2% milk and not buttermilk